Oranges
From Cookery, 1897
These make an excellent dessert dish.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium14 mg
Calcium19 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 47. The excerpt below is the record exactly as published.
Oranges. Boil them till tender, and carefully grate them lightly, going evenly round the fruit until the outer rind is off ; remove the core and pips, and let the fruit soak in water for three days, shifting it occasionally ; then take for every pound of fruit one pound of sugar, and make it into a syrup with a pint of water
Cook this with the app: pantry check, scaling, and the assistant.